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Roasted squash, cannellini & chipotle chili

February 19, 2018 by Lovoni +

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Ladle this thick, smoky Roasted Squash, Cannellini & Chipotle Chili into warmed bowls & top with slices of avocado, fresh jalapeno slices, lime wedges & croutons for crunch. The perfect wintery, meatless meal that’s both comforting & wholesome. 

Roasted squash, cannellini & chipotle chili

In my quest to eat better – less animal products more vegetables, whole grains, legumes, fruits & nuts, to aid not only in weight loss but also to help aches & pains, my gut & heart, I’ve been scouring the internet for inspirational recipes. I came upon this recipe on the Vanilla & Bean blog . I was intrigued that Traci, the blog’s creator, used mashed pumpkin in the chili. 

Roasted squash, cannellini & chipotle chili

While the original recipe uses kabocha pumpkin, I opted for readily available butternut squash. I roasted the squash in a hot oven to help caramelize it, then roughly mashed it. The squash thickens the chili, adds sweetness, extra fiber & additional vitamins. 

Roasted squash, cannellini & chipotle chili

Roasted squash, cannellini & chipotle chili

My garnish was fairly predictable: sliced avocado, sliced jalapeno peppers, cilantro, lime wedges, diced red onion & a few croutons for some crunch & texture. When I made this last week, I served it with these Crunchy Indian Spiced Potato Wedges.

Roasted squash, cannellini & chipotle chili

Roasted squash, cannellini & chipotle chili

Chilies, like curries, develop their flavor over time making them perfect for freezing & eating later, giving you lunch or dinner ready to simple thaw & heat. My husband & I continue to work on clearing his mother’s house so we’ve been eating quite late of an evening when we’re both just too exhausted to think about cooking. That’s where this chili has been a life saver. It’s prevented us from reaching for the take-out menus. This is the second time in a week I’ve cooked it. 

Roasted squash, cannellini & chipotle chili

Eating well with the goal to get healthy & lose weight has been a struggle for me since putting on weight after moving to North America. Planning meals & having healthy options at the ready whether they’re in the fridge or freezer, it imperative to staying on track so I spend a little time, plan our meals for the week & keep a fairly well-stocked freezer. On this cold, blustery night here in the Mid West, I’ll sit down to a small, steaming bowl of this chili & some toast from rustic bread I made myself & know I’m eating well. Make sure you do the same. Chat soon, Lovoni xo

 A PINTEREST PIC TO SHARE

Roasted squash, cannellini & chipotle chili

Roasted squash, cannellini & chipotle chili
2018-02-19 08:05:59
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Ingredients
  1. 1 1/2 lbs (680gg) butternut squash (pumpkin), chopped
  2. 1 1/2 tablespoons olive oil
  3. a good pinch of salt
  4. 1 large red onion, diced, reserve a little for garnish
  5. 1 poblano chili pepper, trimmed, seeded & diced
  6. 6 garlic cloves, minced
  7. 1 tablespoon chili powder
  8. 1 tablespoon smoked paprika
  9. 2 teaspoons coarse black pepper
  10. 2 chipotle peppers in adobo sauce, chopped, reserve 2 tablespoons of sauce
  11. 2 cups vegetable or chicken broth
  12. 14 oz (398ml) can diced fire roasted tomatoes, not drained
  13. 2 x 15 oz (308ml) cans cannellini beans, rinsed & drained
  14. 1/3 cup chopped fresh cilantro (coriander)
  15. 1 teaspoon dried oregano
  16. TO GARNISH
  17. a handful of cilantro (coriander) leaves, avocado slices, sliced jalapenos, lime wedges & croutons
Instructions
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Scatter pumpkin on the baking sheet. Drizzle with a teaspoon of olive oil & a pinch of salt. Roast for 30 minutes or until softened & a little caramelized, turning part way through cooking.
  2. On the baking sheet, mash the squash with a potato masher or fork until roughly mashed.
  3. Meanwhile, head the remaining oil in a pot or Dutch oven. Add onion, chili pepper & garlic. Cook, stirring occasionally, for about 5 minutes or until onion is softened. Add chili powder, paprika & black pepper. Cook, stirring, for 1 minute until fragrant.
  4. Add mashed squash, chipotle peppers, adobo sauce, broth, tomatoes with their juice, beans & oregano. Bring to a boil then reduce heat to medium-low. Cook, covered, for 15 minutes to thicken & allow all the flavors to combine.
  5. Serve with reserved diced onion, cilantro, avocado, jalapeno, lime & croutons
By Lovoni
Fresh Hunger https://freshhunger.com/
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Filed Under: featured, Lunch, Mains, Make-ahead & Freeze, Seasonal - fall & winter, Soups, Stews & Casseroles, Vegetarian Tagged With: chili, chili with beans, gluten free, squash chili, vegan, vegetarian

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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